Deli-Style Egg Salad

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Deli-Style Egg Salad

Servings: 4 of 240g (1 cup)

INGREDIENTS

685 g (12 large) eggs hard boiled and chopped

150 g mayonnaise

34 g (2 tsp) Dijon mustard

18 g (1 tbsp) olive oil

15 g (1 tbsp) lemon juice – freshly squeezed

40 g gherkin or dill pickles – chopped small pieces

60 g (1-2 stalks) celery - chopped

8 g (1 tbsp) spring onions – chopped

½ tsp dill weed - dried or 2 tsp fresh

3 g (½ tsp) salt - ground fine

½ tsp cayenne pepper

1 tsp turmeric powder

Garnish (not included in macros)

Slice of lemon

1 or 2 sliced gherkins

light sprinkle of paprika

Breakfast Wrap (1 serving)

1 cup of egg salad

1 leaf of Romaine lettuce

1 my keto tortilla

DIRECTIONS

Egg Salad
1. Boil the eggs until hard. Drain the hot water and pour in ice water bath, let eggs cool. Peal the shell and chop into large rough chunks
2. Transfer chopped eggs Into a large mixing bowl. To the bowl add the mayonnaise, Dijon mustard, lemon juice, olive oil, chopped spring onions, chopped gherkins, celery, dry dill, salt, cayenne pepper and turmeric powder. Stir to combine thoroughly. Garnish if desired
Breakfast Wrap
3. Place a tortilla on a plate. Spread 1 cup of egg salad on half of the wrap. Fold one Romaine lettuce leaf along the spine and place on top of the egg salad. Roll starting at the egg salad end. Cut and serve.

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